CN107259452A - A kind of dried radish food-processing method - Google Patents
A kind of dried radish food-processing method Download PDFInfo
- Publication number
- CN107259452A CN107259452A CN201710529787.4A CN201710529787A CN107259452A CN 107259452 A CN107259452 A CN 107259452A CN 201710529787 A CN201710529787 A CN 201710529787A CN 107259452 A CN107259452 A CN 107259452A
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- China
- Prior art keywords
- radish
- parts
- blanching
- pickled
- processing method
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/20—Products from fruits or vegetables; Preparation or treatment thereof by pickling, e.g. sauerkraut or pickles
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
- A23L5/15—General methods of cooking foods, e.g. by roasting or frying using wave energy, irradiation, electrical means or magnetic fields, e.g. oven cooking or roasting using radiant dry heat
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
Abstract
The present invention proposes a kind of dried radish food-processing method, comprises the following steps：1）Feedstock treating：By raw material soaking in light salt brine, washed after the attachment on its surface is soft, then with clear water；2）Remove the peel cutting：Radish is removed the peel by radish skinning machine, after the completion of peeling, radish is cut into sheet；3）Blanching is handled：Radish piece is placed in steam and carries out blanching, is soaked and floated with cold water immediately after blanching；4）Seasoning is modulated：It includes following components according to parts by weight：2.0 5.0 parts of white sugar, 10.0 20.0 parts of light soy sauce, salt 4.0 8.0,3.0 6.0 parts of sesame oil, 2.0 4.0 parts of sodium bicarbonate, 100.0 200.0 parts of water, are mixed；5）Immersion is pickled：Radish piece after blanching is placed in seasoning and pickled；6）Artificial drying：The radish piece pickled is subjected to stand disk, then places it in baking box and is toasted, radish is washed by light salt brine, can effectively eliminate the remains of pesticide on radish.
Description
Technical field
The present invention relates to food processing technology field, specially a kind of dried radish food-processing method.
Background technology
China is large agricultural country, and agricultural product kind is numerous, and yield is big, most of to need except a small amount of product is in addition to this season is edible
Slowly eaten after preserving.Once storage mismanagement will degenerate, loss is brought to grower, thus can not typically worked as
The agricultural product that season eats are preserved after being processed, to extend the shelf life, and keep taste, radish is a kind of common agricultural product, its
It is pungent peppery, eat prepared food raw.Radish contains mustard oil, amylase and crude fibre, with digestion is promoted, whets the appetite, and accelerates stomach and intestine
Wriggle and relieving cough and reducing sputum effect, can treat or a variety of diseases of auxiliary treatment, be the good merchantable brand of dietotherapy, in order to which radish is store for a long time
Hide, dried radish typically is made in radish, dried radish is the tasty and refreshing pickles that go with rice that many people like, and existing dried radish is usually by radish
After cutting into inch strips, the dried radish of acid is dried or is brewed to, some progress pickle rear dewatered drying, make radish dry food, existing radish
Dry process safety is poor, is unfavorable for removing the worm's ovum of attachment inside radish, and the peculiar smell of radish in itself retains more, causes food mouthful
Sense is poor.
The content of the invention
The technical problem to be solved in the present invention is to overcome existing defect there is provided a kind of dried radish food-processing method, safe
Property good, green and healthy, in good taste, the problem of effectively can solving in background technology.
To achieve the above object, the present invention proposes a kind of dried radish food-processing method, comprises the following steps：
1）Feedstock treating：By raw material soaking in light salt brine, washed after the attachment on its surface is soft, then with clear water；
2）Remove the peel cutting：Radish is removed the peel by radish skinning machine, after the completion of peeling, radish is cut into sheet；
3）Blanching is handled：Radish piece is placed in steam and carries out blanching, is soaked and floated with cold water immediately after blanching；
4）Seasoning is modulated：It includes following components according to parts by weight：2.0-5.0 parts of white sugar, 10.0-20.0 parts of light soy sauce, salt
4.0-8.0,3.0-6.0 parts of sesame oil, 2.0-4.0 parts of sodium bicarbonate, 100.0-200.0 parts of water, are mixed；
5）Immersion is pickled：Radish piece after blanching is placed in seasoning and pickled, salting period is 24.0-48.0 hours；
6）Artificial drying：The radish piece pickled is subjected to stand disk, then places it in baking box and is toasted, baking temperature
Spend for 30.0-50.0 degree, baking time is 2.0-3.0 hour, it is drying after the completion of be that can obtain dried radish finished product.
It is used as a preferred technical solution of the present invention：The light salt brine concentration is 1.0%-3.0%, and the time of immersion is
10.0-20.0 minutes.
It is used as a preferred technical solution of the present invention：The radish piece thickness is 2.0-5.0 millimeters.
It is used as a preferred technical solution of the present invention：The blanching treatment time is 2.0-10.0 minutes.
It is used as a preferred technical solution of the present invention：The mixing time is 20.0-30.0 minutes.
Compared with prior art, the beneficial effects of the invention are as follows：Radish is washed by light salt brine, can effectively be disappeared
Except the remains of pesticide on radish, the edible safety of the dried radish has been ensured, by carrying out peeling processing to radish, has been easy to enter radish
Row pickles processing, it is to avoid pachydermia prevents the infiltration of seasoning, so as to cause the generation of defect ware, blanching radish can destroy oxidizing ferment
Activity, excludes the air in tissue, to prevent oxidation, it is to avoid its loss of the nutriments such as vitamin C that changes colour and reduce, moreover it is possible to
The pungent of radish is reduced, blanching can also kill microorganism and the worm's ovum for being attached to radish surface, green and healthy, it uses the assistant of uniqueness
Material configuration, substantially increases the mouthfeel of the radish piece.
Brief description of the drawings
Fig. 1 is the flow chart of dried radish food-processing method in an embodiment of the present invention.
Embodiment
Below in conjunction with the accompanying drawing in the embodiment of the present invention, the technical scheme in the embodiment of the present invention is carried out clear, complete
Site preparation is described, it is clear that described embodiment is only a part of embodiment of the invention, rather than whole embodiments.It is based on
Embodiment in the present invention, it is every other that those of ordinary skill in the art are obtained under the premise of creative work is not made
Embodiment, belongs to the scope of protection of the invention.
Referring to Fig. 1, the present invention provides following technical scheme：
Embodiment one：
A kind of dried radish food-processing method, comprises the following steps：
1）Feedstock treating：By raw material soaking in light salt brine, light salt brine concentration is 1.0%, and the time of immersion is 10.0 minutes, is treated
After the attachment on its surface is soft, then washed with clear water；
2）Remove the peel cutting：Radish is removed the peel by radish skinning machine, after the completion of peeling, radish is cut into sheet, radish piece thickness
For 2.0 millimeters；
3）Blanching is handled：Radish piece is placed in steam and carries out blanching, blanching treatment time is 2.0 minutes, is soaked immediately with cold water after blanching
Drift；
4）Seasoning is modulated：It includes following components according to parts by weight：2.0 parts of white sugar, 10.0 parts of light soy sauce, salt 4.0, sesame oil 3.0
Part, 2.0 parts of sodium bicarbonate, 100.0 parts of water, are mixed, and mixing time is 20.0 minutes；
5）Immersion is pickled：Radish piece after blanching is placed in seasoning and pickled, salting period is 24.0 hours；
6）Artificial drying：The radish piece pickled is subjected to stand disk, then places it in baking box and is toasted, baking temperature
Spend for 30.0 degree, baking time is 2.0 hours, it is drying after the completion of can obtain dried radish finished product.
When radish piece thickness is 2.0 millimeters, simplier, the eating mouth feel of the radish piece is substantially increased.
Embodiment two：
A kind of dried radish food-processing method, comprises the following steps：
1）Feedstock treating：By raw material soaking in light salt brine, light salt brine concentration is 1.5%, and the time of immersion is 12.0 minutes, is treated
After the attachment on its surface is soft, then washed with clear water；
2）Remove the peel cutting：Radish is removed the peel by radish skinning machine, after the completion of peeling, radish is cut into sheet, radish piece thickness
For 3.0；
3）Blanching is handled：Radish piece is placed in steam and carries out blanching, blanching treatment time is 4.0 minutes, is soaked immediately with cold water after blanching
Drift；
4）Seasoning is modulated：It includes following components according to parts by weight：3.0 parts of white sugar, 12.0 parts of light soy sauce, salt 5.0, sesame oil 4.0
Part, 2.5 parts of sodium bicarbonate, 120.0 parts of water, are mixed, and mixing time is 22.0 minutes；
5）Immersion is pickled：Radish piece after blanching is placed in seasoning and pickled, salting period is 30.0 hours；
6）Artificial drying：The radish piece pickled is subjected to stand disk, then places it in baking box and is toasted, baking temperature
Spend for 32.0 degree, baking time is 2.2 hours, it is drying after the completion of can obtain dried radish finished product.
Light salt brine concentration is 1.5%, when the time of immersion is 12.0 minutes, and what radish was washed is the cleanest, to dirt
Elimination effect is best.
Embodiment three：
A kind of dried radish food-processing method, comprises the following steps：
1）Feedstock treating：By raw material soaking in light salt brine, light salt brine concentration is 2.0%, and the time of immersion is 14.0 minutes, is treated
After the attachment on its surface is soft, then washed with clear water；
2）Remove the peel cutting：Radish is removed the peel by radish skinning machine, after the completion of peeling, radish is cut into sheet, radish piece thickness
For 4.0 millimeters；
3）Blanching is handled：Radish piece is placed in steam and carries out blanching, blanching treatment time is 5.0 minutes, is soaked immediately with cold water after blanching
Drift；
4）Seasoning is modulated：It includes following components according to parts by weight：4.0 parts of white sugar, 14.0 parts of light soy sauce, salt 6.0, sesame oil 5.0
Part, 3.0 parts of sodium bicarbonate, water 140.0, are mixed, and mixing time is 24.0 minutes；
5）Immersion is pickled：Radish piece after blanching is placed in seasoning and pickled, salting period is 36.0 hours；
6）Artificial drying：The radish piece pickled is subjected to stand disk, then places it in baking box and is toasted, baking temperature
Spend for 34.0 degree, baking time is 2.4 hours, it is drying after the completion of can obtain dried radish finished product.
When blanching treatment time is 5.0 minutes, the bad most completion of bubble to oxidizing ferment in radish is complete, meanwhile, to the clear effect of worm's ovum
It is preferably also, substantially increases the edible safety of the dried radish.
Example IV：
A kind of dried radish food-processing method, comprises the following steps：
1）Feedstock treating：By raw material soaking in light salt brine, light salt brine concentration is 3.0%, and the time of immersion is 20.0 minutes, is treated
After the attachment on its surface is soft, then washed with clear water；
2）Remove the peel cutting：Radish is removed the peel by radish skinning machine, after the completion of peeling, radish is cut into sheet, radish piece thickness
For 5.0 millimeters；
3）Blanching is handled：Radish piece is placed in steam and carries out blanching, blanching treatment time is 10.0 minutes, uses cold water after blanching immediately
Leaching drift；
4）Seasoning is modulated：It includes following components according to parts by weight：5.0 parts of white sugar, 20.0 parts of light soy sauce, salt 8.0, sesame oil 6.0
Part, 4.0 parts of sodium bicarbonate, 200.0 parts of water, are mixed, and mixing time is 30.0 minutes；
5）Immersion is pickled：Radish piece after blanching is placed in seasoning and pickled, salting period is 48.0 hours；
6）Artificial drying：The radish piece pickled is subjected to stand disk, then places it in baking box and is toasted, baking temperature
Spend for 50.0 degree, baking time is 3.0 hours, it is drying after the completion of can obtain dried radish finished product.
Baking temperature is 50.0 degree, and baking time is 3.0 hours, and dried radish eats more delicious and crisp, meanwhile, it is preserved
Time is also longer.
Benefit of the present invention：Radish is washed by light salt brine, the remains of pesticide on radish can be effectively eliminated, ensured
The edible safety of the dried radish, by carrying out peeling processing to radish, is easy to that radish is carried out to pickle processing, it is to avoid pachydermia is prevented
The infiltration of seasoning, so as to cause the generation of defect ware, blanching radish can destroy the activity of oxidizing ferment, exclude the air in tissue, with
Prevent oxidation, it is to avoid its loss of the nutriments such as vitamin C that changes colour and reduce, moreover it is possible to reduce the pungent of radish, blanching can also be killed
Go out and be attached to microorganism and the worm's ovum on radish surface, green and healthy, it uses the seasoning configuration of uniqueness, substantially increases the radish piece
Mouthfeel.
Although an embodiment of the present invention has been shown and described, for the ordinary skill in the art, can be with
A variety of changes, modification can be carried out to these embodiments, replace without departing from the principles and spirit of the present invention by understanding
And modification, the scope of the present invention is defined by the appended.
Claims (5)
1. a kind of dried radish food-processing method, it is characterised in that：Comprise the following steps：
1）Feedstock treating：By raw material soaking in light salt brine, washed after the attachment on its surface is soft, then with clear water；
2）Remove the peel cutting：Radish is removed the peel by radish skinning machine, after the completion of peeling, radish is cut into sheet；
3）Blanching is handled：Radish piece is placed in steam and carries out blanching, is soaked and floated with cold water immediately after blanching；
4）Seasoning is modulated：It includes following components according to parts by weight：2.0-5.0 parts of white sugar, 10.0-20.0 parts of light soy sauce, salt
4.0-8.0,3.0-6.0 parts of sesame oil, 2.0-4.0 parts of sodium bicarbonate, 100.0-200.0 parts of water, are mixed；
5）Immersion is pickled：Radish piece after blanching is placed in seasoning and pickled, salting period is 24.0-48.0 hours；
6）Artificial drying：The radish piece pickled is subjected to stand disk, then places it in baking box and is toasted, baking temperature
Spend for 30.0-50.0 degree, baking time is 2.0-3.0 hour, it is drying after the completion of be that can obtain dried radish finished product.
2. a kind of dried radish food-processing method according to claim 1, it is characterised in that：The light salt brine concentration is
1.0%-3.0%, the time of immersion is 10.0-20.0 minutes.
3. a kind of dried radish food-processing method according to claim 1, it is characterised in that：The radish piece thickness is 2.0-
5.0 millimeter.
4. a kind of dried radish food-processing method according to claim 1, it is characterised in that：The blanching treatment time is 2.0-
10.0 minutes.
5. a kind of dried radish food-processing method according to claim 1, it is characterised in that：The mixing time is 20.0-
30.0 minutes.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
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| CN201710529787.4A CN107259452A (en) | 2017-07-02 | 2017-07-02 | A kind of dried radish food-processing method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710529787.4A CN107259452A (en) | 2017-07-02 | 2017-07-02 | A kind of dried radish food-processing method |
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| CN107259452A true CN107259452A (en) | 2017-10-20 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN201710529787.4A Pending CN107259452A (en) | 2017-07-02 | 2017-07-02 | A kind of dried radish food-processing method |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108125168A (en) * | 2017-12-27 | 2018-06-08 | 高翔 | Ternip leek caraway and preparation method thereof |
| CN110140914A (en) * | 2019-06-27 | 2019-08-20 | 江永特色农副产品开发有限公司 | A kind of production method playing crisp dried radish |
| CN111743143A (en) * | 2020-05-29 | 2020-10-09 | 徐州旺达农副产品有限公司 | Preparation method of burdock additive powder for wheaten food |
| CN115152978A (en) * | 2022-08-19 | 2022-10-11 | 闽南师范大学 | Low-salt preserved old vegetables and processing method thereof |
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|---|---|---|---|---|
| CN104000148A (en) * | 2014-06-24 | 2014-08-27 | 重庆永齐农业开发有限公司 | Method for producing dried turnip |
| CN105876702A (en) * | 2016-04-29 | 2016-08-24 | 任大勇 | Pickled dried turnips |
| CN106262297A (en) * | 2016-08-24 | 2017-01-04 | 梁相斌 | A kind of Radix Raphani food-processing method |
| CN106332955A (en) * | 2016-08-22 | 2017-01-18 | 邵玉华 | Method for producing dried radish |
-
2017
- 2017-07-02 CN CN201710529787.4A patent/CN107259452A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104000148A (en) * | 2014-06-24 | 2014-08-27 | 重庆永齐农业开发有限公司 | Method for producing dried turnip |
| CN105876702A (en) * | 2016-04-29 | 2016-08-24 | 任大勇 | Pickled dried turnips |
| CN106332955A (en) * | 2016-08-22 | 2017-01-18 | 邵玉华 | Method for producing dried radish |
| CN106262297A (en) * | 2016-08-24 | 2017-01-04 | 梁相斌 | A kind of Radix Raphani food-processing method |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108125168A (en) * | 2017-12-27 | 2018-06-08 | 高翔 | Ternip leek caraway and preparation method thereof |
| CN110140914A (en) * | 2019-06-27 | 2019-08-20 | 江永特色农副产品开发有限公司 | A kind of production method playing crisp dried radish |
| CN111743143A (en) * | 2020-05-29 | 2020-10-09 | 徐州旺达农副产品有限公司 | Preparation method of burdock additive powder for wheaten food |
| CN115152978A (en) * | 2022-08-19 | 2022-10-11 | 闽南师范大学 | Low-salt preserved old vegetables and processing method thereof |
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Application publication date: 20171020 |